Transformation of stacked π-π-stabilized malvidin-3-O-glucoside - Catechin complexes towards polymeric structures followed by anisotropy decay study

Food Research International

Volumn 44, Issue 1, 2011, Pages 23-27

  Kunsági Máté, Sándor ^a   May, Bianca ^b   Tschiersch, Christopher ^b   Fetzer, Dirk ^b   Horváth, Ibolya ^a   Kollár, László ^a   Nikfardjam, Martin Pour ^b  

^a UNIVERSITY OF PÉCS   (Hungary)

^b State Research Institute for Viticulture and Pomiculture   (Germany)

Author keywords

Catechin; Copigmentation; Malvidin; Photoluminescence; Red wine

Indexed keywords

ANISOTROPY DECAY; CATECHIN; COPIGMENTATION; ELEVATED TEMPERATURE; MAIN PROCESS; MALVIDIN; PL INTENSITY; POLYMERIC STRUCTURES; POLYPHENOLS; RED WINE; TEMPERATURE DEPENDENT; TIME DEPENDENCE; TYPE STRUCTURES;

ANISOTROPY; DECAY (ORGANIC); OPTICAL PROPERTIES; ORGANIC COMPOUNDS; PHOTOLUMINESCENCE; POLYMERS; WINE;

PHENOLS;

EID: 78651439492     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.11.033     Document Type: Article

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